Date: Sat, 19 Oct 1996 23:49:48 -0700
-------------- BEGIN bread-bakers.v096.n049 --------------
001 - "Nancy S. Hsu"
Subject: WELBILT ABM-100-4
Date: Wed, 9 Oct 1996 23:56:15 -1000 (HST)
I received a Welbilt ABM-100-4 last Christmas as a gift. I haven't been
having too much success with it. The only bread I've made with it is the
regular white bread. Does anyone also have this model that can help me with
a few questions?
1) The dough seems to rise too high and touches the glass cover which makes
it quite hard to clean after baking.
2) THere were no instruction books that came with the machine. The only
book I received is the recipe book. There is a knob on the right side of
the machine for setting L or D...what does that stand for?
3) The breads I've made only lasts about 2 days before it goes completed
solid!! Is this how it suppose to be for all machines?
4) Anyone have other recipes that I can try?
Thanks all in advance...
Aloha, Nancy
--------------- MESSAGE bread-bakers.v096.n049.2 ---------------
From: Bill Camarota
Subject: Honey and Oats Bread Plus Req.
Date: Thu, 17 Oct 1996 20:47:43 -0400 (EDT)
I am requesting bread recipes using oats, rolled oats, or oatmeal
* Exported from MasterCook *
Honey and Oats Bread (1 1/2 lb. loaf)
Recipe By : Recipe by James Patelli
Serving Size : 1 Preparation Time :0:00
Categories : Bread Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup milk -- 75-85 degrees F
1 large egg
3 tablespoons honey
2 tablespoons sweet butter
1 cup rolled oats
2 3/4 cups bread flour
1 1/2 teaspoons salt
1 1/2 teaspoons active dry yeast
Add all ingredients to bread pan and bake at light crust 1 1/2 lb. loaf.
Found at Betty Crocker Breadmaker WWW site:
http://www.stannet.com/stannet/bread/bcrocker.html
- - - - - - - - - - - - - - - - - -
--------------- MESSAGE bread-bakers.v096.n049.3 ---------------
From: Robertal Banghart
Subject: Basic white bread
Date: Sat, 12 Oct 1996 14:51:37 -0400
* Exported from MasterCook *
Master Recipe for Basic White Bread
Recipe By : Cook Illustrated/bobbi744@sojourn.com
Serving Size : 1 Preparation Time :0:00
Categories : 4 Star Bread Machine
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 teaspoons active dry yeast
3 cups bread flour
1 teaspoon salt
1 tablespoon sugar
1/4 cup nonfat dry milk powder
1 teaspoon lemon juice -- acts like gluten
1 tablespoon butter or margarine
1 1/4 cups water
Add ingredients in order suggested by manufacturer. Process on white bread
cycle with crust on light setting.
In my Toastmaster bread machine, I tried it on the regular cycle and the
time was too short so the bread caved in on the top. Doing in on the French
Bread Cycle produced a perfect loaf.
- - - - - - - - - - - - - - - - - -
NOTES : Very soft white bread with a crusty exterior.
--------------- MESSAGE bread-bakers.v096.n049.4 ---------------
From: danon@post.tau.ac.il (Gabi Danon)
Subject: Injera (Ethiopian bread)
Date: Sun, 13 Oct 1996 00:21:09 +0200 (IST)
Hi,
Somebody asked for an Injera recipe; here's one I got a few years ago from
a newspaper here in Israel, and never tried it. Please let me know if it's
good.
The quantities in this recipe are for a medium-sized Ethiopian
restaurant... you should probably reduce it a little...
6 kg flour
100 gr yeast
2 tablespoons sugar
1 1/2 tablespoon salt
water
Mix the yeast with water, and let stand until bubbly. Add flour, then sugar
and salt. Mix and start adding water, until you get something like a
pancake batter. Cover and leave for 3 days.
Oil a skillet and heat it well (it should be very hot). Pour a little water
on the bottom to cool it a little, then return to heat (this is supposed to
help form the pores on top). Pour a little batter, spread evenly, and cook
over medium heat for 3-4 minutes. The bottom should turn brown, and the top
should look like a sponge. Don't turn over.
Good luck
Gabi
=^=v=^=v=^=v=^=v=^=v=^=v=^=v=^=v=^=v=^=v=^=v=^=v=^=v=^=v=^=v=^=
Gabi Danon
danon@post.tau.ac.il
--------------- MESSAGE bread-bakers.v096.n049.5 ---------------
From: Reggie Dwork
Subject: Fennel Sesame Bread
Date: Sat, 19 Oct 1996 23:38:28 -0700
We made this today and it was truely wonderful!!
Reggie
* Exported from MasterCook *
Fennel Sesame Bread
Recipe By : Vegetarian Times, June, 1996, pg 64
Serving Size : 24 Preparation Time :0:00
Categories : Breads Hand Made
Low Fat Bread-Bakers Mailing List
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Tsp Sugar -- Or Sucant
1/4 C Lukewarm Water
1/4 Oz Active Dry Yeast -- (2 1/4 Tsp)
1/2 C Nonfat Milk -- Lukewarm, Or
Rice Milk Or Soymilk
3 1/2 C All-Purpose Flour -- Unbleached
1 C Whole-Wheat Flour
1 Tsp Salt
1 C Lukewarm Water -- *Note
3 Tsp Crushed Fennel Seeds
3 Tsp Sesame Seeds
Cornmeal -- As Needed
Slightly crunchy on the outside, chewy on the inside, this bread is perfect
for dipping in soup or sopping up the juices of a tagine (Moroccan stew with
lots of vegetables in it).
*NOTE: Original recipe used 3/4 C lukewarm water...the dough was too stiff
for me to work with so I increased the water.
In a large bowl, stir sugar or Sucanat into water. Sprinkle in yeast; stir
slightly and set in a warm place until yeast is bubbly, about 10 minutes.
Add milk, rice milk or soy milk.
In medium bowl, mix flours with salt. In 3 to 4 batches, stir flour into
yeast mixture. Add lukewarm water gradually, as you may need more or less.
(I had to add more then the original 3/4 C) Stir until dough forms stiff
ball. Knead dough on lightly floured surface until smooth and elastic, 8 to
10 minutes. Sprinkle in fennel seeds and sesame seeds during last minute of
kneading.
Divide dough equally. In lightly oiled mixing bowl, form dough into ball by
rolling against sides of bowl. Repeat with remaining dough. Sprinkle small
amount of cornmeal on baking sheet; flatten balls slightly on sheet. Cover
dough with plastic wrap and let rise 2 hours in a warm place (see note).
Preheat oven to 400 deg F. Bake dough 12 minutes, then lower heat to 350
deg F and bake 30 to 45 minutes more. The bread will be slightly browned
and will sound hollow when you tap it on the bottom. Let cool before serving.
Makes 2 loaves (12 slices each).
NOTE: If you don't have a warm place, put the baking sheet on top of a large
bowl filled part way with warm water.
Vegan/Lacto
This was really tasty!!
Entered into MasterCook and tested for you by Reggie & Jeff Dwork
- - - - - - - - - - - - - - - - - -
NOTES :
According to MC:
Cal 89.6
Fat 0.5g
Carb 18.2g
Fib 0.7g
Pro 3g
Sod 93mg
CFF 5.3%
Nutr. Assoc. : 0 1582 0 0 0 0 0 0 1582 3269 0 0
--------------- MESSAGE bread-bakers.v096.n049.6 ---------------
From: Sally Eisenberg
Subject: Golden Buns
Date: Sun, 13 Oct 1996 12:24:47 -0700 (PDT)
Hi All,
Here is a wonderful fall bun recipe from King Arthur Flour. I made these Friday.
They are worth making.
The house smelled of the saffron. I made changes from the original recipe to
reduce fat and sugar.
Sally
* Exported from MasterCook II *
Saffron Buns
Recipe By : King Arthur
Serving Size : 16 Preparation Time :0:00
Categories : Bread
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup water -- hot
1/4 teaspoon saffron threads -- crushed
1/2 cup 1% milk -- *NOTE
1/4 cup sugar -- **NOTE
2 Tablespoons margarine, imitation -- ***NOTE
1 1/2 teaspoons salt
1 large egg
1 Tablespoon yeast -- +2 teaspoon
3 cups All-Purpose Flour -- unbleached
King Arthur -- to 3 1/4 cups
TOPPING:
1 large egg white -- beaten lightly
1 teaspoon water
pearl sugar
Combine the hot water and saffron, and let sit for 10 minutes to soften
the saffron. In a mixing bowl, beat together the saffron water, milk, sugar,
butter, salt, egg, yeast, 2 cups of the flour. Add enough of the remaining
flour to make a soft dough. Knead the dough (for about 15 minutes by hand,
12 minutes in an electric mixer, 90 seconds in a food processor, or in your
bread machine using the dough cycle), then set it aside to rise till puffy
(but not necessarily doubled in bulk), about 2 hours.
Punch the dough down, and let it rest, covered, for 10 minutes. Divide
the dough into 16 pieces, and shape each piece into a ball. Place the balls
fairly close together (but not touching) in a 12-inch deep -dish pizza pan
or 9 x 13-inch pan, cover them, and let rise for 1 1/2 hours, or until
they're puffy.
Glaze the buns with the mixture of beaten egg white and water, then
sprinkle them heavily with pearl sugar. Bake them in a preheated 375 degrees
F oven for 20 minutes, or until they're golden brown. ( watch them closely
at the end; because of their high sugar content, they tend to brown
quickly.) Serve with butter or Devon cream. Yield: 16 buns.
One bun =
Calories 114.8
Total Fat g 1.4 %cal from fat 10.7%
Cholesterol mg 14
Carbs g 21.7
Sodium mg 229
Protein g 3.6
- - - - - - - - - - - - - - - - - -
NOTES : *Original recipe called for whole milk.
**Original recipe called for 1/3 cup sugar.
***Original recipe called for butter.
--------------- MESSAGE bread-bakers.v096.n049.7 ---------------
From: Laurie Thompson
Subject: Muffeletta bread
Date: Sun, 13 Oct 1996 15:32:58 -0400 (EDT)
I got this recipe off another list a couple of years ago. I've never made
it so I can't vouch for its authenticity.
MUFFULETTA BREAD
Makes 1 loaf...
425@F --> 375@F
1 cup Warm Water, 110@F
1 tablespoon Sugar, Granulated
1 envelope Active Dry Yeast (1 Tb, bulk)
3 cups Bread Flour
1 1/2 teaspoons Salt
2 tablespoons Shortening
Sesame Seeds
Combine Water and Sugar in a 2 C. Measuring Cup and stir
in the Yeast. Be sure all the yeast is in the water and
not stuck to the spoon. Let rest in a warm location
until foamy, about 10 minutes.
Combine 3 C. Flour, Salt, and Shortening and pulse 4-5
times to distribute evenly. Add Yeast-Water. Process
about 5 seconds to JUST form a ball. Dough should be
smooth and satiny. If too dry, add water 1 T. at a time
and pulse to blend. If too sticky, add more flour 1 T.
at a time. Process 20 seconds to knead. Lightly oil a
large bowl and transfer the dough to it, turning to oil
all sides. Let rise in a warm place 1 1/2 hrs (until
doubled).
Punch down dough and turn out onto a floured board. Form
into a flat, round, single loaf about 10" in diameter.
Place on a greased baking sheet. Sprinkle with Sesame
Seeds and press into the loaf. Cover loosely with
Plastic Wrap and allow to rise in a warm place 1 hr,
until almost doubled.
Place rack in the center of the oven and preheat to
425@F. Add loaf and bake for 10 minutes, then reduce to
375@F and continue baking 25 minutes. It's done when it
sounds hollow when tapped on the bottom.
Cool COMPLETELY before slicing. Slice horizontally.
Laurie in DC, who has lurked for many months and makes bread both by hand
and by ABM
--------------- MESSAGE bread-bakers.v096.n049.8 ---------------
From: Laurie Thompson
Subject: Christmas Cardamon Bread
Date: Sun, 13 Oct 1996 15:46:16 -0400 (EDT)
For Michelle, who asked for Cardamon bread: This recipe is from a friend
of mine. I've made it for the last 2 Christmases (actually on New Year's
Day) and it is spectacular warm from the oven. Try to use freshly ground
cardamon -- buy the whole pods and grind just before you bake the bread.
I've never tried it in the ABM, only by hand with my Kitchen Aid, although
it could probably be cut in half for a large machine. No special utensils
necessary!
Recipe: Christmas Cardamon Bread
Servings: 30
Serv. Size: 1 Slice (1/10 Loaf)
Prep. Time: 4:30
Portion Ingredient
******* **********
1-1/2 teaspoon(s) Cardamom, ground
2 Ounce(s) Yeast
1-1/2 Cup(s) Bread flour
1-1/2 Cup(s) Milk
1/2 Cup(s) Butter
2/3 Cup(s) Sugar
2 Large Egg
1 teaspoon(s) Salt
4-1/2 Cup(s) Bread flour
Combine cardamon, yeast and 1 1/2 cups flour in large bowl.
Heat milk, butter and sugar until butter is melted. Cool
to 115 degrees. Add 2 beaten eggs and salt. Beat into
flour mixture, about 2 minutes with mixer. Add more flour
to make a malleable dough, about 4-5 cups. Knead for 5-8
minutes. Cover and let rise for 90 minutes. Divide into
thirds, then thirds again, forming 9 balls. Let rise 10
minutes. Form into ropes and braid into 3 3-rope loaves.
Place side-by-side on a greased cookie sheet. Let rise
again 40-50 minutes. Brush tops with milk, and sprinkle
with 1 T sugar over each loaf. Bake at 375 degrees for
30-35 minutes.
Made first time 1/1/95 -- Wonderful!
Made second time 1/1/96 -- Just as good the second time!
Laurie in DC
--------------- MESSAGE bread-bakers.v096.n049.9 ---------------
From: PMCiesla@aol.com
Subject: souce availability??
Date: Sun, 13 Oct 1996 16:34:45 -0400
I tried the new gift pack combination of breads from Sam's Club. These were
from NorthWest Specialty Baking Mixes in Portland, Oregon. 97225.
Can anyone locate a telephone number for them and whether or not they would
sell in bulk direct??? The flavors are Danish Almond Poppyseed,
Tradiontal Country French, Scottish Oatmeal Wheat, English Cinnamon Raisin,
Bavarian Multigrain Honey and Italian Garlic Basil. The Scottish Oatmeal
Wheat was superb!!!! (a step ABOVE excellent).
Thanks for the help.
--------------- MESSAGE bread-bakers.v096.n049.10 ---------------
From: "Debbie"
Subject: bulgar
Date: Sun, 13 Oct 1996 20:51:32 +500
Please help! I had mistakenly purchased some bulgar at the health food store
for a bread recipe which did not really call for it. Now I have it
in my cupboard and do not have any use for it. I would like to be
able to use it in some kind of bread machine recipe if anyone has a
recipe that calls for it. Any other uses would be helpful as well
but mainly I am interested in bread machine recipes.
Thanks in Advance.
Debbie
--------------- MESSAGE bread-bakers.v096.n049.11 ---------------
From: "Sue Ann"
Subject: Bread Flour
Date: Sun, 13 Oct 1996 16:12:16 +0800
Please forgive a silly newbie (to this bread-making business) for asking,
but what's the difference between bread flour and all-purpose flour? I've
only got all-purpose flour, and bread flour is hard to get. Can I use it
instead? And also, I've once baked a loaf (okay, it was more like a bun) of
fat-free bread, and it came out inedible. It was greyish in colour and much
too tough... :( But the crust was already brown so I couldn't bake it any
more. I really want my bread fat-free so adding fat is not an option I can
choose... The recipe I used was one for basic bread - it consisted of
flour, water and salt. I've also tried making pastry, pancakes and burger
patties, but _always_ the centre is not cooked yet it is almost burnt on
the outside. Does anybody have a fat-free solution they can share?
Thanks, and sorry if my questions were too out of the topic!
Sue Ann
--------------- MESSAGE bread-bakers.v096.n049.12 ---------------
From: CHEFLZ@aol.com
Subject: MOLDY BREAD
Date: Mon, 14 Oct 1996 09:42:26 -0400
With moldy bread, can you just slice the moldy side off in a slice, or should
you throw the entire loaf away? Larry Ziegler( cheflz@aol.com )
------------------------------------------------------------------------------
-------
MINE EYES HAVE SEEN BREAD IN A LOAF!!
--------------- MESSAGE bread-bakers.v096.n049.13 ---------------
From: "Ronald L. Ploude"
Subject: MasterCook to Meal Master
Date: Mon, 14 Oct 1996 10:09:09 -0400 (Eastern Daylight Time)
Is there a utility program that can conver Mastercook recipes to Meal Master
format. I have not been able to convert the recipes in the list that I got
from the archive FTP site. Meal Master reports that the *.MXP recipe files
do not have headers.
HELP! Entering all these great recipes by hand takes to long.
--------------- MESSAGE bread-bakers.v096.n049.14 ---------------
From: NELSENR@wmich.edu
Subject: Breadman Breadmakers
Date: Mon, 14 Oct 1996 13:20:42 -0400 (EDT)
Has anyone got an opinion they want to share on this brand of breadmaker?
--------------- MESSAGE bread-bakers.v096.n049.15 ---------------
From: LGaggini
Subject: converting recipes
Date: Mon, 14 Oct 1996 14:09:12 -0400
I have noticed that the majority of the recipes that are posted are for
bread machines. I am a Kitchen-Aid bread baker and I would love to try
some of the machine recipes. Can I use the recipe "as is" or do I have
to do something different so I can make it by hand?
Thank you,
Laura Gaggini
gaggini@usaor.net
--------------- MESSAGE bread-bakers.v096.n049.16 ---------------
From: "Caron Rose"
Subject: King Arthur Flour
Date: Tue, 15 Oct 1996 09:09:37 -0400
This is my first post to the list, so I hope I sent it to the right
place.
I've been reading the list for quite sometime now, and have gotten many,
many good hints and tips on breadmaking. I have seen many references to
King Arthur Flour, but never saw it around here. Well, I finally found
it in my area (BJ's Wholesale, in the Washington DC area).
I have to say - it made a big difference in my loaf. I have a machine,
but I only use it for the dough. I shape it and bake it in whatever
shape I prefer. The dough with the King Arthur flour
was much stiffer than with Pillsbury bread flour, and didn't rise as
much, but the texture was wonderful. It was evenly textured, and tasted
great. The other thing I noticed was - it sliced much easier. On the
second loaf, I lowered the amount flour used in the recipe, because the
dough was very stiff, and my machine was laboring a bit (Zoji). The
second was still rather stiff, but not quite as stiff as the first. But
the loaf came out the same as the first. I like this flour! Good stuff!
Thank you for all the testimonials. I may not have ever tried it if I
hadn't heard about it from Bread-Bakers.
Thanks again,
Caron Rose
Chantilly, VA.
--------------- MESSAGE bread-bakers.v096.n049.17 ---------------
From: Greg Needham
Subject: thanks for flour info
Date: Thu, 17 Oct 96 11:03:06 EDT
I just wanted to thank all of the kind people who
helped me with finding sources for flour. Sorry
I am not responding to each message individually,
but time doesn't allow it. Thanks again!
--------------- MESSAGE bread-bakers.v096.n049.18 ---------------
From: Bill Camarota
Subject: Perfect for Halloween
Date: Fri, 18 Oct 1996 21:53:07 -0400 (EDT)
* Exported from MasterCook *
Pumpkin Date Nut Bread
Recipe By : Bill Camarota
Serving Size : 10 Preparation Time :0:00
Categories : Cheese French
Breads Jewish
Low Fat Marinades
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup pumpkin pie filling
1/3 cup milk -- skim
1 large egg
1 tablespoon butter
1 teaspoon salt
2 1/3 cups bread flour
2/3 cup flour -- whole-grain wheat
3 tablespoons brown sugar -- packed
2 tablespoons vital wheat gluten
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon allspice
2 teaspoons yeast
1/2 cup walnuts* -- coarsely chopped
1/3 cup dates* -- chopped
Add ingredients to the machine in the order listed with the exception of walnuts and dates. Bake on fruit and nut cycle. When addition beep sounds, add walnuts and dates. Makes a 1 1/2 pound loaf.
- - - - - - - - - - - - - - - - - -
--------------- MESSAGE bread-bakers.v096.n049.19 ---------------
From: Paradise Manifest
Subject: TNT: Magnificent Muffins (fwd)
Date: Sat, 19 Oct 1996 09:46:41 -0400 (EDT)
I got his recipe from a list that I
joined and thought It was worthy of
sharing with you all.
headers in tact so you know who to
contact for questions about the recipes.
Enjoy,
~RE
Rubee@hotmail.com
Ausetkmt@Cris.Com
~RE Ausetkmt www.cris.com/~Ausetkmt
Listowner - ThinkTank / Afrospirit-L
Web Researcher/Analyst - Gravity Links
"<><> Grasp Reality...Firmly<><>"
---------- Forwarded message ----------
>From: "S.Pickell"
>Subject: TNT: Magnificent Muffins
Good Morning All!!
MMMMM----- Recipe via Meal-Master (tm) v8.04
Title: Magnificent Muffin Baking Hints
Categories: Info, Pickell, Muffins
Yield: 1 Info.
Baking a magnificent muffin is quick and easy. All you need is some
basic equipment and an understanding of how to prepare your batter.
The basis of muffin baking is to create a DRY and a MOIST mixture in
separate bowls. They are then combined quickly with a minimum amount
of stirring. You want to moisten the dry mixture, but still have a
lumpy batter. The batter should then be put immediately into the
muffin tins and baked with careful attention to the required oven
temperature.
Here are a few quick tips for baking a magnificent muffin:
Remember that there is a very real difference between 'All-Purpose
Flour' and 'Cake and Pastry Flour'. Be sure to use the type specified
for the recipe.
Even if you buy pre-sifted flour, you will get better results by
sifting and then measuring.
DO NOT OVERMIX you batter or the result will be a tough muffin with
poor texture.
When combining the moist and dry mixtures, always make a well in the
dry and pour the moist into the well. Stir the two until combined,
but still lumpy.
Prepare the cups by greasing lightly. If you have non stick, no
greasing is necessary.
ALWAYS preheat your oven.
If you have muffin cups that do not have batter in them, fill them
half way with water while the tray is in the oven. This will make
sure that the muffins will bake evenly.
Always test your muffins for doneness. A muffin shoul not be spongy
on the top but should be spring to firm. A Toothpick inserted in the
center of the muffin should come out clean if it is completely baked.
Baked muffins should be cooled briefly in the muffin tins and then
removed to racks.
If you are planning on FREEZING, be sure they are completely cooled
to room temperature before you wrap then in foil and freeze them.
Source: Magnificent Muffins Cookbook
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.04
Title: Peanut Butter & Jelly Muffin
Categories: Muffins, Pickell
Yield: 12 Muffins
MMMMM------------------------DRY MIXTURE-----------------------------
2 c Flour, all-purpose
1/2 c Sugar, granulated
2 1/2 t Baking powder
1/2 t Salt
1/2 c Peanut butter, chunky
2 T Butter
MMMMM-----------------------MOIST MIXTURE----------------------------
2 lg Eggs
1 c Buttermilk
MMMMM--------------------------TOPPING-------------------------------
1/3 c Unsalted Toasted Peanuts
1/4 c Fruit jelly
Preheat oven to 400F and prepare 12 muffin cups. Sift first 4
ingredients of dry mixture together. With a pastry blender cut peanut
butter and butter into dry mixture until mixture resembles coarse
crumbs. In a medium bowl beat eggs lightly and stir in buttermilk.
Add egg milk-mixture to coarse crumbs mixture and stir just until
ingredients are blended. Fill 12 prepared muffin cups 2/3 full. Bake
20-25 minutes in preheated oven. While muffins are cooking melt the
jelly and finely chop the peanuts. As soon as muffins are removed
from the oven brush the tops with melted jelly and dip the tops into
the chopped peanuts.
HINT: We suggest using the jelly that is your family's sandwich
favorite. These muffins make a great hit at children's parties.
Source: Magnificent Muffins Cookbook
MMMMM
<<<<<>>>>
Kath's MealMaster Recipe Swap Homepage
41,000+ Recipes in Meal Master Format
http://www.cyberspc.mb.ca/~netdir/recipe.html
<<<<<>>>>>
--------------- MESSAGE bread-bakers.v096.n049.20 ---------------
From: Don Griffin
Subject: Is this normal?
Date: Sat, 19 Oct 1996 21:29:08 -0500
Hi,
Several months ago, I bought a factory-reconditioned ABM though Danmark
catalog and it has recently started SCREECHING loudly off and on while it
kneeds the dough. This is an incredibly hideous sound and startles my
2-year old from across the house as well as sets MY teeth on edge. I had to
stop baking bread overnight because none of us could sleep. Anyway, I was
sure that this couldn't be right and I took it in to be serviced, as it is
under a factory waranty. They said that they couldn't find anything wrong
with it and "breadmakers will make noise". They even said that they baked
bread in it and it was fine. But I doubt it. Has this happened to anyone
and how did you resolve the issue? Any advise? By the way, my ABM is a
Toastmaster Platinum Bread & Buttermaker, model #1199.
Thanks,
Kiana
--------------- END bread-bakers.v096.n049 ---------------
Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork
All Rights Reserved